INSTRUCTIONS

Slice the chiles crosswise in 1/8" length; discard the seeds and reserve.

2

In a large stockpot heat the olive oil; sauté the onion for 2 minutes, add the chiles and sauté for 2 minutes. Add the garlic and sauté 1 more minute.

3

Add the mushrooms, mix well, and reduce the heat to very low; cover the pot with a lid. Sweat the mushrooms for 5 minutes or they change color; add the chicken broth and epazote sprigs.

4

Bring to a boil, season with salt to taste, simmer for 5 to 8 minutes or until the mushrooms are cooked through; discard the epazote. Do not overcook the mushrooms. If the soup is being served later remove from heat when begins to boil.